I picked up a copy of
Taste of Home magazine's Fall Baking edition the other day. It's jam packed with all sorts of recipes (with pictures! I love recipes with pictures!). It includes baking basics plus recipes for all sorts of cakes, cupcakes, cookies, brownies, bars, quick breads and yeast breads. (There is a Halloween section, but, quite frankly, it's pretty lacking.) The recipes seem to have been sent in by readers, and I assume they were tested by the magazine's staff.
There are dozens of recipes that I just can't wait to try - and of course, I'll be sharing what I think of them! I'm certainly not a bread baking expert, but I do bake a lot of my own bread in the cooler months and am pretty successful creating your basic white sandwich loaf, a good focaccia and pretty decent French and Italian loaves. So let's see if how a home-cook with some bread experience fairs with some of the tasty recipes!
I started yesterday with the Five-Topping Bread. If you have a copy of the magazine, it's on page 103 - or you can find it
on their website here. The thing that interested me in this recipe is that it's topped with poppy seeds, sesame seeds, caraway seeds, dried minced onion and salt (I used coarse Kosher; the recipe did not specify which kind to use). The topping reminded me of my husband's favorite "everything" bagels.
The recipe mixed up fine, rose well, and smelled wonderful in the oven as all the seeds and the onions released their aromas, mixed in with the yeasty smell of the bread. But. (You knew that was coming, right?) But, the recipe calls for the bread (it creates 2 loaves) to be cooked on a baking sheet at 375 degrees for 20-25 minutes. At 20 minutes, the top of my bread was pretty well browned, the bottom was a very dark shade of brown (the kind of brown that says "Take me out or I'm going to burn!"). I could tell when I tapped on the bottom of the loaf (it should sound hollow) that it wasn't done cooking. So I turned down the heat to 350, wrapped the lower half of the bread in some heavy foil to try to keep it from browning any more, and cooked it for 5 more minutes. I let it rest and cool, cut into it, and the middle was still not completely done.
Soooo, I'm thinking that I will simply use the mix of seeds and onion on the top of my regular recipe for artisan bread and be done with it, lol. ( I use the basic boule bread recipe from
Artisan Bread in 5 Minutes a Day - simple and amazing!)
Next up in my baking trials:
Herb Bubble Bread. The recipe calls for thawed frozen bread, but I'll be whipping up a loaf to use for this. Stay tuned!
(This is not a paid ad - I paid for my magazine and am not receiving anything for mentioning it. I just like to bake.)
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